From the alluvial plains of farmland Yuen Long to the flashing gaming lights of Macau – Hok Kee Noodles has gone international with their outlet setting up shop in the glitzy Galaxy Macau.

Government statistics indicated more than 600 restaurants pull up chairs for diners today in North Western New Territories, Yuen Long. Rather than clustering around the traditional Yau Sun Street, Kau Yuk Road and Kik Yeung Road, local specialties have taken on an urban sprawl into different part of the town centre.

 
While local chains have finally made it beyond Lion Rock, Yuen Long continues to celebrate its collective memory with its bustling local cuisine.

Hawker turned Dai Pai Dong Owner

Kok Kee Noodle was founded by Raymond Chan’s father in 1954 as a mobile hawker store at Yau San Street (a traditional eating area in the past and now).

“My parents came from Chiu Chow and in order to raise four kids, my father decided to sell famous noodles at 30 cents,” says Chan. “In 1980s, the stall was moved to existing stand-alone Kik Yeung Road Cooked Food Market and the price has jumped to $20 for won ton soup, a pretty good price today!”

There seven folding table with small round chairs which is typical local Dai Pai Dong style. Since it’s an open air stall, there is no air con and the décor could do with a revamp but we are not here to be comfortable or be fanned.

Slurp Slurp!

We are here to slurp down our noodles!

Apart from beef brisk and won ton noodle, signature “Ngau Sha Kwa” is the most popular pick and each day, the Chans only sell 50 bowls of this mouth watering concoction every day. It’s hard to imagine but I was told it’s cow’s stomach (which I loooooove!!!) but the texture was more like beef belly. A big ‘Beyond Lion Rock’ yes to the noodles.

Chef Kwok Tak has been working in this Dai Pai Dong for more than 10 years and his experience can be seen in the quick gestures he makes as he mixes all ingredients and boil noodle skillfully and efficiently. On a busy day, the stall produces more than 1000 bowls of steaming noodles.

Dai Pai Dong Owner and his Entrepreneurial Son

For years, the outlet’s homemade hot chili sauce spice up client’s taste bud and additional stock is up for sale at about HK$40 per bottle – we got two for prosperity! Chan cited the increased ease of transportation has prompt wider audience from other part of the city and also overseas visitors from China and Europe, “they know what they want when they come here!”

Chan has taken the family business to another level few years ago when a Singapore food court operator (Food Republic) courted the small eatery as a partner. The smart move has ensured the expansion of Hok Kee’s brand which can be found selling in Galaxy Macau.

Well worth the trip – oodles of noodles – the traditional way.